Skip the take out– this Chicken Stir Fry is the real deal. It’s packed with fresh sautéed veggies, flavorful chicken, and an addictive savory sauce all ready in 30 minutes or less!
After you fall in love with this stir fry, try our other easy weeknight dinners: chicken chow mein, beef lettuce wraps, or easy asian steak bites.
The Best Weeknight Dinner
Life is busy, we’re always looking for quick and easy weeknight dinners, (hi, Salsa Chicken Crockpot), and this dish fits the bill. It’s a quick weeknight dinner that uses up leftover veggies.
Prep the veggies, chicken, and tasty sauce in advance for a meal that cooks in under 10 minutes. It’s also great for meal prep, with leftovers lasting 3-4 days.
How To Make Chicken Stir Fry
- Heat vegetable oil in a large skillet or wok.
- Sauté garlic and ginger briefly.
- Add onion and cook until it begins to soften.
- Add chicken and cook until it changes color from pink to white.
- Incorporate carrots, sugar snap peas, broccoli, and red pepper, stirring constantly.
- Pour in the prepared sauce and cook, stirring frequently, until the sauce thickens and vegetables are crisp-tender.
- Serve immediately, optionally over rice, garnished with red pepper flakes, green onions, or sesame seeds.
What To Serve With Chicken Stir Fry?
Chicken Stir Fry
Skip the takeout—this Chicken Stir Fry is loaded with fresh veggies, tender chicken, and a crave-worthy savory sauce, all ready in 30 minutes!
Equipment
- Large skillet nonstick, or wok
Ingredients
Sauce
- 2 teaspoons cornstarch
- 1-1/2 tablespoons reduced-sodium soy sauce
- 1 tablespoon oyster sauce
- 3/4 cup chicken stock chicken broth works
- 1 tablespoon brown sugar lightly measured, do not pack!
- 1/2 teaspoon toasted sesame oil or plain
- Freshly cracked pepper
Stir Fry
- 1-1/2 tablespoons vegetable oil
- 2 garlic cloves finely chopped
- 1/2 tablespoon fresh ginger finely chopped
- 1 cup yellow onion thinly sliced, 1/2 medium onion
- 1/2 pound boneless, skinless chicken breast 8 ounces, cut into 3/4-inch chunks
- 3/4 cup carrot very thinly sliced on the diagonal, 1 large carrot
- 1 cup sugar snap peas
- 1 cup broccoli florets
- 1 cup red pepper cut into strips, 1 medium pepper
- Optional garnish see note 1
- White rice or brown rice, optional, for serving
Instructions
- Start by making the sauce. In a small bowl, add the corn starch and soy sauce. Whisk with a fork until smooth. Add in the oyster sauce, chicken stock, brown sugar, sesame oil, and a few cracks of pepper (to taste). Whisk until smooth and set aside.
- Prepare chicken and veggies. Cut chicken into small chunks (about 3/4 to 1 inch). Finely chop garlic and ginger. Slice onion into thin strips. Peel and very thinly slice the carrot into diagonal slices (important the slices are thin so they cook in time). Chop broccoli into small pieces; very thinly slice the pepper. The veggies need to be thinly sliced (or chopped small) so they can cook through quickly.
- Add the vegetable oil to a very large nonstick skillet or wok. Heat to high heat. Once hot, add garlic and ginger, stirring quickly to keep from burning. Add onion. Cook, stirring constantly, for 1 minute or until onion begins to soften. Add chicken and stir for 1 minute until surface goes from pink to white. Add carrots, sugar snap peas, broccoli, and red pepper. Stir constantly for 1 minute. Pour in the sauce and cook, stirring near constantly for another 2–3 minutes or until the sauce has thickened, chicken is cooked through, and veggies are crisp-tender (they shouldn’t get soggy or soft—you want some bite to them!)
- Remove from heat and serve immediately with your preferred base (I like rice). Garnish with crushed red pepper flakes, thinly sliced green onions, and/or toasted sesame seeds as desired.
Video
Recipe Notes
Note 1: Serving suggestions: crushed red pepper flakes, green onion, and toasted sesame seeds.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or microwave in short bursts, stirring between each. Freeze for up to 3 months and thaw in the fridge before reheating.
Nutrition
Calories: 210kcal | Carbohydrates: 19g | Protein: 16g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 660mg | Potassium: 606mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5601IU | Vitamin C: 88mg | Calcium: 47mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed this recipe for dinner last night and it was delicious! My family really enjoyed it. Thank you for sharing your recipe! Will definitely cook again!
So happy to hear that! Thanks for the comment and review Pa!
PERFECT! I added zucchini. I doubled the recipe and fed 6 with a little left over. Served over medium grain white rice. Compliments all around.
So happy to hear that!! Thanks David 🙂 Love the idea of adding zucchini!
I feel delicious. Today i will try
Hope you enjoy! 🙂
Delicious, nutritious and easy to make meal! Still not sure how this is considered American cuisine *scratches head* but delish nonetheless. Thanks!
Yayyy!! I am sooo happy you enjoyed this! Thanks for your comment! 🙂
When the chinese community settled they opened a lot of this chinese restaurants. Merely for their community but other people started to like it and they americanized their dishes a little more. If you go to a Real chinese restaurant cuisine you’ll see the discrepancy.
This looked delish, so I doubled the recipe. Worked fine. So colorful. I added a pinch of salt and the optional crushed red pepper flakes. Perfect. Thanks Chelsea!
YUMM!! I’m soo glad you enjoyed! Thanks for your comment! 🙂
This is delicious! Thanks for a go-to weeknight meal.
I’m sooo happy you enjoyed this!! Thanks so much!
So much better then take out! Delicious
This was so tasty versus takeout! Will be making it again!
Yummy dinner! My family loves Chinese and this is a great way to sneak in vegetables 😉
I know what I will be having for dinner tonight! This looks mouth watering delicious!